Pistachio lemon and white chocolate yule log
If you're looking for a light, refreshing dessert after your christmas dinner, then this one definitely is a great choice. Mediterranean flavours such as lemon and pistachio take the lead and turn this white chocolate patisserie into a delight on one can refuse.
Recipe
Lemon sponge
| ingredients | preparation |
|---|---|
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Mix together in a stand mixer. |
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Add and mix in. |
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Mix together in a stand mixer and gently fold into the previous mixture. |
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Add the rest of the ingredients. Spread out on a baking tray covered with a Silpat® and bake at 220 °C for 10 minutes. |
Pistachio sablé
| ingredients | preparation |
|---|---|
|
Cream butter and sugar. |
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Mix together with creamed butter. Pipe into a square cake mould (14 x 14 cm). |
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Decorate with apricot slices and bake at 175 °C for 15 minutes. |
Apricot compote
| ingredients | preparation |
|---|---|
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Cook into a compote. |
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Mix in gelatine. Pour in Flexipan® moulds and freeze. |
Lemon cream
| ingredients | preparation |
|---|---|
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Boil lemon juice. |
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Add and bring to a boil again. Remove from the heat. |
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Add and mix in with immersion mixer. Leave to cool. |
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Mix in pastry cream. |
Velvet chocolate mousse
| ingredients | preparation |
|---|---|
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Mix and bring to a boil. |
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Pour the previous mixture over chocolate and cocoa butter. Emulsify. |
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Add and mix in. |
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Add cream at 35 °C. |
